Lavender Rosemary - Salty Nuts

In need of an app to bring to a party? A quick snack to take to a flick?

Roasted almonds with Almond Orange Cardamom salt is my go-to, get-together-dish regardless of the occasion. It's simple, easy, cheap, and always a hit.

And even better is that it pairs with bubbly, beer, or a glass of wine. At the theatre.

Roasted Almonds* Recipe:

1. Pre-heat oven to 350 degrees.

2. Unleash raw almonds onto baking sheet, and generously coast with olive oil.

3. Place sheet in oven and roast for 22-25 minutes, turning occasionally until they are a dark, golden brown.

4. Take out of oven, and sprinkle nuts with Lavender Rosemary salt while still hot.

* Pecans and walnuts are great substitutes.

** Almond Orange Cardamom Sea Salt

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Four Seasons margarita, lavender rosemary salt

                                          Lovely-Rita

Spring is blooming, with feelings of Happy Hour in the air.  Longer days and warmer nights beckon for a cocktail with friends.  We're getting ours on at Art Restaurant and bar at the Seattle Four Seasons Hotel.  Bellying up to the bar means a Lovely-Rita with bar star Renee.  Fresh cucumber muddled in a margarita with Reposado tequila. Finished with Lavender Rosemary sea salt.
Wanna shake it up at home?  

Recipe:
2 oz Herradura Reposado Tequila
.75 oz Cointreau
3 cucumber wheels
1.5 oz sweet and sour
Lavender Rosemary sea salt
lime wedge

Method:
1. Rim tall glass with Lavender Rosemary sea salt. 
2. Muddle 2 slices cucumber with a pinch of lavender rosemary salt in a mixing glass.  Add liquid ingredients and ice. 
3. Shake and pour into prepared glass. Finish garnish with remaining cucumber wheel and the wedge of lime.

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'spring garden' spirit - Four Seasons Seattle

*photo taken by Matthew (@suomynona on Twitter)

Been to Art Restaurant at the Seattle Four Seasons yet?  We never need an excuse to go, but if you haven't, their counter uncorked events and all-you-can-eat $12 cheese nights are as generous as restaurants come. 

Already been, and just want to imbibe?  Their newest cocktail, the 'Spring Garden' is rimmed with our best-selling salt, lavender rosemary.  Rumor around town is that their cucumber margarita is just as delicious.    

Spring Garden 

1 oz Dry Fly gin
1.5 oz sauvignon blanc
.25 oz Pernod
.25 oz green Chartreuse
.25 oz tyku
.75 oz lemon juice
.5 oz lavender simple syrup
5 large mint leaves (cut into chiffonade)
purple pansies ("johnny jump ups")
lavender rosemary sea salt

 Method:

1.  Rim highball glass with salt.
2.  Combine all liquid ingredients and mint strips over ice in mixing glass. Shake gently.
3.  Garnish with salt sprinkled flowers.